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Keto Blueberry Muffins

Need a fresh start to the day?  How about Keto Blueberry Muffins made with nutty almond flour and fresh blueberries?  These muffins are easy to make and can be meal prepped on Sundays for healthy breakfasts all week. 
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Course: Breakfast
Cuisine: American
Diet: Gluten Free
Keyword: keto blueberry muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12
Calories: 237kcal
Author: Karen Kelly


  • 2 ½ cups almond flour
  • cup sweetener of choice
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup melted butter, cooled
  • 3 eggs
  • cup almond or coconut milk
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract
  • cup dried blueberries
  • ½ cup fresh blueberries


  • Preheat oven to 350 degrees.  Spray muffin tin with cooking spray.
  • Whisk together almond flour, sweetener, baking powder, baking soda and salt.
  • Add eggs, melted butter, extracts, and milk.  Stir well.  
  • Add dried and fresh blueberries. Stir well.
  • Use an ice cream scoop to fill muffin cups ¾ full.  
  • Bake for 20 - 25 minutes or until cooked through.  Top with almond or peanut butter for a special treat!


I used a combo of dried wild blueberries and fresh.  You can use all fresh if you prefer.


Calories: 237kcal | Carbohydrates: 10g | Protein: 6g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 61mg | Sodium: 243mg | Potassium: 154mg | Fiber: 3g | Sugar: 3g | Vitamin A: 295IU | Vitamin C: 0.6mg | Calcium: 111mg | Iron: 1.3mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.